Its no secret that I love sweets, especially cupcakes. I found a recipe that made only two cupcakes which is perfect for sharing with someone or having two for yourself 🙂 After making the original recipe a couple times, I eventually decided to modify it to better suit my taste and have been making it the same way ever since. My boyfriend and I cant seem to get enough! So for Valentine’s Day I wanted to whip up an extra special batch and came up with these super cute and tasty cupcakes!
Total Ingredient cost: $0.00
**You should have most if not all the ingredients on hand.
- Egg white – 1/2 egg
- Vanilla extract – 1/2 tsp.
- Sugar – 1 tbsp.
- Butter(melted) – 1 tbsp.
- Baking powder – 1/8 tsp.
- All-purpose flour – 1/8 cup
- Salt – pinch
- Milk – 1/2 tbsp.
- Food coloring (red or pink) – enough drops to reach desired color
- Egg white – 1 egg
- Vanilla extract – 1 tsp.
- Sugar – 2 tbsp.
- Cinnamon – 1/8 tsp.
- Butter(melted) – 2 tbsp.
- Baking powder – 1/4 tsp.
- All-purpose flour – 1/4 cup
- Salt – dash
- Milk – 1 tbsp.
- Cupcake/Muffin pan
- Mixing bowl – 2
- Cupcake liners or non-stick cooking spray
- Plastic wrap
- Toothpicks (optional-used to test center of cupcake)
- Heart cookie cutter
Before you begin mixing, preheat oven to 350°.
In one bowl (heart cupcake) whisk egg white, vanilla, sugar, and melted butter until combined. In a second bowl (cupcakes) whisk together egg white, vanilla, sugar, cinnamon, and melted butter until combined. Be careful not to over whisk the egg. Next, add in the appropriate measurements of baking powder, flour, and salt to their designated bowl and whisk until combined. Mix in milk last. In the bowl designated for the heart, add in drops of food coloring until you reach the desired color.
Wrap plastic wrap over the cupcake batter and place in fridge until the heart is finished cooking. Pour the heart batter into one lined or sprayed cupcake/muffin mold. Bake for approximately 7 minutes or until center comes out clean when poked with toothpick.
Once your heart cupcake is finished, let cool. Then slice into pieces about 1/2 inch thick, which will help create the perfect sized hearts. After you have cut the slices, use your heart shaped cookie cutter(see step-by-step here) to cut out two hearts.
Remove saved cupcake batter from the fridge. Line or spray two of the cupcake/muffin molds. Place one heart in the center of each. Finally, pour the batter around the heart into cupcake liners or sprayed cupcake/muffin pan(see tips below). Fill approximately 3/4 of each mold. Bake for approximately 15 minutes, or until center comes out clean and the cupcakes have a lightly golden top.
Let cool and serve! Or top with frosting and enjoy your Valentine’s Day cupcakes for two 🙂
NOTE: If you want to make cupcakes for two WITHOUT the heart, simply follow the recipe labeled “FOR CUPCAKES” and disregard any instruction that includes the heart. Simply combine ingredients as directed for the cupcakes and bake at 350° for approximately 15 minutes.
*You want to keep the heart in the middle as much as possible so that when you cut into them it isn’t lopsided. I found pouring batter in front and behind the heart (versus pouring on just one side) helped keep it centered.